1. Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.

2. Meanwhile, in a large bowl, combine lamb, beef, onion, black pepper, salt, cumin, eggs, mint, and molasses.

3. Preheat oven to 350 degrees F. Line two baking sheets with foil and spray with vegetable cooking spray.

4. Add bulgur to meat mixture and mix well. Form mixture into meatballs, each about 1 Tbsp. in size. (Keep a bowl of warm water nearby to dip your fingers in periodically - this will prevent them from becoming too sticky.) Place meatballs on prepared baking sheets, about 1/2 inch apart. Bake at 350 degrees F for 15 minutes. You may need to bake meatballs in two batches. Refrigerate cooked meatballs or transfer to slow cooker.

5. While meatballs bake, prepare pomegranate sauce. In a medium saucepan, whisk pomegranate juice and cornstarch together until there are no lumps. Place over medium-high heat and bring mixture to a full boil, stirring constantly, until mixture thickens, about 6 minutes.

6. When mixture has thickened, turn off heat and add jelly, pomegranate molasses, and vinegar. Whisk until smooth.

7. If desired, refrigerate meatballs and sauce until needed. If using immediately, transfer cooked meatballs to slow cooker. Add sauce and mix very gently to coat meatballs, being careful that they don't break up. Cover and cook on Low for 2 hours, stirring once after 1 hour. Refrigerated meatballs and sauce will take 3 hours to cook; stir once after 1 hour 30 minutes. Serve warm from slow cooker, with yogurt and chopped fresh mint, if desired, in bowls on the side.

Source: Hannaford fresh Magazine, November - December 2008